Effects of extraction conditions on the recovery of phenolic compounds andin vitroantioxidant activity of carob (Ceratonia siliquaL.) pulp
Author:
Publisher
Informa UK Limited
Subject
Plant Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/12538078.2014.909325
Reference34 articles.
1. In vitroantioxidant and antimicrobial properties ofParonychia mughlaeiChaudhri
2. Determination of Chemical Composition of Carob (Ceratonia siliqua): Protein, Fat, Carbohydrates, and Tannins
3. Supercritical extraction of carob kibbles (Ceratonia siliqua L.)
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2. Submerged fermentation of empty carob pods to enhance D‐pinitol, total phenolic and dietary fibre contents and associated bioactivity;International Journal of Food Science & Technology;2024-07-25
3. Phenolic compounds recovery from date seed and assessment of their antioxidant and enzyme inhibitory properties;The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology;2023-09-08
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5. Antioxidant/protective effects of carob pod (Ceratonia siliqua L.) water extract against deltamethrin-induced oxidative stress/toxicity in zebrafish larvae;Comparative Biochemistry and Physiology Part C: Toxicology & Pharmacology;2023-05
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